Potsticker Gyoza

Method

• 1)

  Add mince to mixing bowl.

• 2)

  Finely chop garlic and add to mixing bowl.

• 3)

  Peel ginger and zest/grate/finely chop approximately 2-inch cube into a bowl.

• 4)

  Finely chop spring onion and had white ends into the bowl. Set aside the green tops for garnish.

• 5)

  Add 2 Tbsp of tamari/soy sauce, 2 Tbsp mirin and 1 tsp of sesame oil into the bowl.

• 6)

  Add 2 Tbsp of cornflour into bowl and start mixing together with your hands. You want the mixture to be combined if still super wet you can add a little more corn flour.

• 7)

  Fill a glass or mug with cold water.

• 8)

  Grab an individual wrapper and hold with one hand, spoon a tsp of the mixture into the middle of the wrapper and flatten. Wet your finger in water and run along the edge of half of the circle. Fold the wrapper in half and pinch together at one end, create folds along the top of the wrapper until you reach the end and pinch together. Repeat this until all wrappers have been used or filling has finished.

• 9)

  Place a pan on medium heat, cover the bottom in oil, add gyoza to pan to crisp up the bottom for approximately 30 seconds. Once brown, add approximately 1 Tbsp of cold water to pan (be careful here of oil splatters). Put the lid on and increase the high heat to let the gyoza steam. When you hear it sizzling (approximately 2 minutes) turn the heat back down to medium. Take the lid off at 3 minutes.

• 10)

  Cook for another 1-1.5 minutes, looking for the tops of the gyoza’s to be soft and translucent and the bottoms to be crispy.

• 11)

  Remove from the pan and place on a serving platter.

• 12)

  Drizzle soy sauce and kewpie on the gyoza and garnish with sesame seeds and spring onion. Add some sriracha if you want some spice.